Roasted Squash, Pepper & Sweet Potato Bisque w/ Crispy Cabbage
Roasted Squash, Pepper & Sweet Potato Bisque w/ Crispy Cabbage
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By Renee S.
For this recipe, I’m using squash, sweet potatoes and peppers because that’s what I had in my fridge. If you want to simplify the ingredients list, you can do a combined 3 lbs. of squash and sweet potatoes and leave out the peppers. It will be just as good and eliminate an extra step.
Prep note: This soup is meant to be an ultra creamy bisque, which requires a quality/high powered blender. I’m using this blendtec, which I highly recommend for anyone looking to invest in a high-quality and versatile blender.
Yields: Approx. 3 quarts
Ingredients:
1 lb. butternut squash (about 1 squash), cut in half lengthwise and seeds scooped out
1 lb. sweet potatoes (about 2-3 smallish potatoes), peeled and cut in half lengthwise
1 lb. assorted peppers, cut in strips with seeds removed
1/2 of a head of cabbage (I’m using purple, but go with your color of choice), cut in approx. 1/2-inch thick slices
1 can (14oz.) full fat coconut milk
4-5 cups of water (depending on how thick you like your soup)
1 large onion, thinly sliced
3 cloves garlic, chopped
olive oil (or other oil of choice)
1 tablespoon of butter (or sub coconut oil for vegan soup)
1 tablespoon fresh rosemary
3 tablespoons brown sugar
2 tablespoons ground curry
1 tablespoon cumin
2 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon cayenne pepper
1 teaspoon of salt, plus more to taste
Garnish suggestions:
toasted pepita seeds (try toasting them in oil on the stove top for a few minutes, until lightly browned. My favorite is toasting in truffle olive oil.)
microgreens
Directions:
Step 1
Preheat oven to 425ºF. Peel sweet potatoes and cut in half lengthwise; cut butternut squash in half lengthwise and scoop out seeds (keep skin on). Evenly coat the sweet potatoes and squash with olive oil (about 2 tablespoon, or more if necessary), sprinkle generously with sea salt and pepper, place cut-side down on a baking sheet and bake for 50 minutes.
After putting your sweet pots & squash in the oven, cut your peppers into strips with seeds removed. In a bowl, drizzle about 1 tablespoon of olive oil on peppers and toss to coat evenly, season generously with salt and pepper (at least 1/2 teaspoon of salt and 1/4 teaspoon pepper). Set aside this pan until you have 30 minutes left on your kitchen timer, then place on the bottom rack.
Step 2
In a large pot on medium-high, heat up 1 tablespoon butter (or coconut oil for vegan), onions and garlic, season with salt & pepper (about 1 teaspoon salt and 1/2 teaspoon pepper), cook until translucent and slightly caramelized (about 6-8 minutes). Once onions and garlic are soft and deepen in color, add coconut milk, 4 cups water, brown sugar and spices (curry, cumin, cinnamon, cardamom, cayenne). Bring to a light boil, then turn down and simmer for at least 20 minutes. (Tip: remember, this base will be blended with all the veggies so the flavor will be robust, and that’s how it should be!)
Step 3
Once your veggies are finished roasting and your coconut broth is done simmering, allow everything to cool down before blending so it’s easier to handle. Once cooled down, remove the skin from butternut squash, then cut squash and potatoes into smaller chunks. Depending on the size of your blender, you’ll most likely need to blend in batches. While blending each batch: taste, and add more salt, pepper, and/or spices to suit your preferences, and add more water if the consistency seems too thick. I added an additional 1-2 cups of water while blending.
Step 4
Pan-fry your cabbage: Cut head of cabbage in (approx.) 1/2” thick slices (about 2 round slices per serving). In a large cast iron skillet or heavy bottomed pan, heat up about 2 tablespoons olive oil. Once hot, place cabbage down, season with salt & pepper and allow it to cook, undisturbed, for about 6-8 minutes on each side on medium heat. It should be crispy and caramelized on the outsides, and tender on the inside.
To Serve
Sprinkle a spoonful of toasted pepita seeds and/or Featherstone microgreens(!) on top of your soup & serve with a side of crispy, tender cabbage for a warming and satiating meal.
Enjoy!
This recipe was originally published on Renee’s Woodbine Street Kitchen newsletter. Subscribe here for more seasonal recipe content.
Photography, Food Styling, and Recipe Development by Renee Sandoval.
